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Masterbuilt Gravity Charcoal vs Pit Boss Pellet Smoker | PULLED PORK SHOULDER
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- Опубліковано 25 лип 2020
- Masterbuilt Gravity Charcoal vs Pit Boss Pellet Smoker | PULLED PORK SHOULDER
Take 2! A redemption for my previous comparison, these pork shoulders came out GREAT!
In this video, I compare the Masterbuilt 560 Gravity Charcoal grill with the Pit Boss 820 Pellet Grill.
Which one makes better pulled pork? Which one is easier to operate?
I hope you all enjoy this next video!
#Masterbuilt #PitBoss #MrBigKid
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Thank you all for watching! I did my best to keep this comparison fair, let me know what you think! Don’t forget to hit the like button and subscribe!
Could you try this again but add in the charcoal pellets with you smoke pellets? I am curious if that will even up the flavors. I have a cheaper Landmann pellet smokers and found with its' out date controls I have hard time keeping the temps even with the charcoal pellets. I also run lower temp then most people. I like smoking at 185 to 190.
I'm not sure if anyone else has already said this in the comments but when you open the lid on the masterbuilt it does not stop heating up. Only when the Temperature exceeds 500 it cuts off. If you were to open any one of the hopper doors it cuts off completely to avoid a chimney effect. Great Video 👍
Just found your video...I bought a MB 560 mid summer last year, have a gas grill and stick offset. So far I'm liking the 560 best. Plus Kingsford has different types of charcoal being stocked at my Walmart...hickory, apple, cherry, mesquite and regular. I liked your video and sub'd! Good comparison. My negative on the 560 is that the remote/phone app no longer works after sitting unused for a couple of months. Still cooks great if you are a person who likes to lift the lid and look. Recently cooked a butt that hit a 4 hour stall at 157 degrees(was set at 235 degrees grill)...burned through nearly 40lbs of charcoal for the whole cook at 18 hours. But everyone I shared it with loved it!
I just got the MB last weekend. I had never smoked before. I followed your steps with my choice of rub and my 1st smoke made me look like a pro. It is so easy to use a caveman could do it.
I just ordered the LSS fire box mod to make it last longer
That’s awesome to hear! Thank you for watching and the comment! This drives me!
I have some LSS mods coming in as well to test out!
I have a Masterbuilt that I went to from a Weber Kettle and I love that I still get charcoal cook flavor on the Masterbuilt.
That’s awesome! I still love the Weber kettle, but the Masterbuilt is awesome!
MrBigKid yeah I’ll still bust out the Kettle if I feel like going old school, but the Masterbuilt makes long smokes much easier.
That’s is very true brother!
Just picked up a Masterbuilt Gravity 800. I did smash burgers on the griddle with bacon and grilled onions the first night. Turned out great!! Can’t wait to smoke some ribs, or a shoulder, or a brisket! 😋
Oh, I just liked and subbed, btw!
Great video i have an old fashion stick smoker that i just love,but recently started using electric smoker which a like but not same smoke taste,I'm thinking about going with masterbuilt.
It's really hard to do a heads-up comparison of those two smokers. A couple of things you could do differently are run them at their best temps, the Pit Boss really needs to run at a very low temp in the first couple of hours to produce more smoke flavor in the meat, and you could have used a mix of charcoal & mesquite pellets. The Masterbuilt burns a little cleaner at 300 degrees than it does at 250 degrees. I think that running each smoker in their sweet spots would have created much closer results. I own both types of smokers and prefer the results I get with the Masterbuilt because I don't have to smoke at such a low temperature as the Pit Boss to achieve a good smoky flavor resulting in a shorter cook time.
thank you so much I really been thinking about the gravity fed charcoal grill you convinced me to buy one thank you very much for your honest review
Thank you very much for watching! I’m glad you enjoyed the video! Good luck on the new grill! You will love it!
Thank you. However, as you demonstrated when you commented on the fan noise, the MB fan will continue to run with the lid up at temps 500 and lower. I own the 1050 and a Grilla Chimp, pellet pooper is so disappointing!
I just bought the pit boss 1100. Just put it together but hurricane hanna decided to hit me directly. So i have to wait till next weekend to grill. I also just found these masterbuilt grills, and I'd like to have both maybe next year I can get a master built since my smokey mountain and rotted charcoal times are coming up. I can justify my purchase to my financial advisor. Thanks for the video man!
Haha that’s awesome! Congrats on the purchase, hopefully everything clears up for you soon so you can fire it up! The Masterbuilt is cool! Thank you very much for watching!
Nice review. Just what I was looking for. The last 3 minutes was the best.
I like the fact that the fan stops on the master built when you open the lid. Both shoulders look amazing. My dad used to buy pork shoulder all the time and make sausage with it, as it has the perfect amount of fat to meat ratio. Be safe brother 👍
That’s interesting! I would have never thought about making sausage from shoulder, but that makes sense!
Thanks brother!
MrBigKid that’s the cut Italians use to make sausage 😁
I would use a half of lit chimney in the charcoal chute before adding the rest of the unlit charcoal, that way immediate fire up and smoke.
That’s not a bad idea Michael!
Yeah that only works if you use all the coal everytime.
Overkill and slower. I put one firestarter in my 560 and light it. 2 minutes later I can close the doors and turn it on. By the time I had a chimney lit and ready to dump my 560 would already be at 400f.
I have both exact grill/Smokers .. I would give the Masterbuilt 👍 when it comes to taste ... not really a comparison to me! But love my Pit boss!
Absolutely! I still can’t decide if I actually like one better! It is really easy just turning the dial and firing it up!
i've got a pitboss as well, about a month, love it
Thank you. I have both of these. Now I don't have to do the same thing. lol
I know my pitboss doesn't add more pellets if there's a temp drop. I think they all have a set feed rate for each switch position since they aren't pid controllers.
Great video. I currently have a Traeger but have been looking at the Masterbuilt this answers the questions I had. Thank you.
Thank you for watching! I’m glad you like the video!
Which one's more afordable for the fuel(wood)
Judging pellets are about a pound an hour a 6 hour cook would be 6-8 pounds at 225. General 40 pound competition blend is $15. So roughly $.38 a pound. So about $3 of pellets.
A 16 pound bag lasts around 15 hours in the gravity series at 225. So roughly a pound an hour. 6 pounds in 6 hours. A 20 pound bag is roughly $10. So it's .50 a pound. So it would be $3 for a 6 hour cook at 225.
Now when you crank up the heat pellets are around 3 pounds an hour at 500. And it takes it like 30 minutes to get there.
The masterbuilt can hit 500 in about 10 minutes. And 700 in 13 minutes.
So if low and slow cost is about the same if using briquette. All natural briquette would cost a bit more to use so it might cost a bit more to use the masterbuilt. However if you like traditional charcoal flavor the masterbuilt will best the pellet grill every single time for flavor profile. So for a tiny bit more money for fuel you get way better results in my opinion.
It all depends on what you are mainly using it for.
Subscribed. You had me at fire arms and bbq.
Welcome to the family! Thanks for watching and subbing!
Yep. That did it for me too.
I like your comparison videos!! Pit boss came out with Charcoal blend pellets. I think you should try them in the pellet grill for your next video and see what they do. I haven’t tried them yet but I’ve seen on the reviews that they give the charcoal flavor.
Thank you! I have yet to try the charcoal pellets! Thank you very much for watching and commenting!
They don’t add any charcoal flavor and they clog your auger.
John Holding that’s good to know. Thank you.
To anyone who is reading this. The charcoal pellets are so bad that you can hardly even buy them from pit Boss anymore. They don't add any smoke flavor and cause numerous other problems.
Masterbuilt always i have both of these grill,thanks for posting video
What kind of fluctuation do you see from a probe in the grill to what the controller sais on the masterbuilt?
I saw another 560 video and it can also reach high grilling temp in a few minutes. I know nothing about pellet smokers but I don't think you can grill with them. If I can get no compromise grilling and smoking from one device, that is a big selling point. Not everyone wants a whole bunch of specialized cookers
I have a Green Mountain pellet grill and it works good to smoke and grill
I have a pit boss 700 classic but I might get the masterbuilt and have 2 grills. I don't think it's a matter of one being better than the other . Both are unique
. If I wanna make Peruvian Rotisserie chicken the Masterbuilt would be my go to. If I want wood fire pizza, then my pit boss comes in handy.
This was a pretty awesome video! i'm very new to pellet smokers, only had mine for three months so i really want to try cooking some pulled pork! Curious do you have a video on first-time rib smoking?
Thank you very much!
I do! I have a video on smoking ribs using a 3-2-1 method! Also I believe a 2-2-2 method :)
@@MrBigKid awesome I'll take a look! quick question though, I just found a purchased as massive 17.45-pound pork shoulder from my local grocery store and I was thinking of smoking it this weekend for me and some friends to eat. My question is, should I just smoke it as is or cut it in half? and the other quest is, about how long do you think such a massive port shoulder will take to smoke so I can plan ahead properly.
I have the pit boss 1100 and man i love that thing. Just did a brisket on it this last weekened that turned out fire! Great vid man keep up the good work brotha
but did u have the smoke flavor? Thats what im upset about with these pellet grills.. i wasted 600 on my 1100 pro and now its for sale.. I want a 560 now
@@92greenebeen I get plenty of smoke flavor. You must be doing something wrong. Or you can buy a smoke tube to throw in there too
@@Starwarman1 my pellet grill is gone and never used a smoke tube... didnt hear about them at the time.. what pellets do u use?
Thank you. Just ordered the 560
Appreciate the video a lot of good knowledge I do have a master build I just love watching the videos something I can tell you I'm going to keep on watching keep on subscribing your great guy thank you PS the best part is when you said the masterbuilt taste better it actually looked juicier on the video to me the meat texture thank you again
Thank you very much Deuce Mob! I really appreciate you watching and the comment! That is what is keeping me going! Happy to have you in the BigKid family!
Great comparison cook.....both looked delicious!!!!! I prefer masterbuilt over pellets, just my preference, but my stick burner is still the King of flavor!!!!
Thank you very much! Definitely can’t beat the stick burners for flavor!
Thank you for watching!
Might have been asked already...but how much fuel did the Masterbuilt use compared to the Pit Boss? I'm in the market for a smoker for our new house and was set on a pellet smoker but I'm really liking the idea of a self feeding charcoal smoker/grill.
watch around 16 min mark
I like charcoal, but im hooked on my new pit boss, so i am thinking of mixing my 100% hickory pellets with some hickory char pellets. give the char pellets a try and see what you think. maybe a comparison between standard pellets and char pellets .. maybe it'll give some charcoal flavor, i haven't tried it yet
The pit boss is awesome! I haven’t tried the char pellets yet, and that’s not a bad idea! Thanks for the idea and watching!
I get my very 1st pellet grill next week, a Pit Boss. I’m beyond excited!
@@MrBigKid I was literally just writing to ask you this question. Since the main flavor difference was in the lack of charcoal flavor from the Pit Boss, I would love to see another comparison with char pellets on the Pit Boss! If you can achieve at least some charcoal flavor with those, then that might give the edge to the Pit Boss for people who want the option of only getting that charcoal flavor sometimes. Thanks for the videos!
Just picked up a MB 560 at home depot on sale. Looking forward to my first cook on it and not babysitting a fire.
Got the same Pit Boss a couple of weeks ago and love it!
It has been a fantastic grill! Thanks for watching!
I don't have the two bbq's to do this test. But these were the two bbq's I was down to choosing. Your final results was what my research came up with. The pellet stove is just so efficient that it does not make much extra smoke but it makes up for it with tomp control. So I was leaning hard towards pellet. But then I found the MasterBuilt and it gave me what pellet was missing. Big fat nice wood fire with real smoke. But who knew that temp control could be added to be neck to neck with that feature on pellet stoves. So looking at the MasterBuilt 1050 I found all my check boxs were checked off. Winner in my 4 months of research was MasterBuilt. Just for clarity I was looking hard at your pellet stove and recreq but the one box I could not check off on the recteq was rotisserie. No rotisserie option for recteq but MasterBuilt has rotisserie option and that just made my day with more cooking options. Love a good rotisserie dinner all self basting. Yumm
Sadly I now have bbq but got started with loosing weight first. Pork Shoulder will be a nice treat, thanks again. As for your fair test, you didn't point out the smoke ring on MB cook like you did on pellet. But you said volumes when you said the MB tasted smokier grin... nice video, maybe the best test I have seen.
I too have a masterbuild but I use it as a stick burner. 🤷 All wood baby 🤣🤣🤣
Man, I need a new grill so bad...superb as always my friend!
Thank you very much brother!
I just bought an 800. So if I’m guessing right, you’re in Arizona....I’m in Texas. What I’m getting to is, what impact will that humidity difference make. I’m have no clue, but my first brisket on the M B turned out awesome.
Good video, I think he kind of make the MB out to be more difficult to light than it is. Buy the firestarters and it takes maybe 2 minutes to get it to where you can start preheating it.
The only hiccup is if you forget to clean out the charcoal grate between cooks. Do that and it’s dead easy to light.
I'm really enjoying your videos! I'm currently torn between a pellet smoker and gravity fed smoker. Is there a reason you use wood chips instead of wood chunks in your gravity fed? Just curious and trying to learn.
Nice job on the cook and video. The only suggestion I would have would be to center the butt on the Masterbuilt since I believe the temp is closer to being accurate in the center and so it would have cooked hotter and
quicker.
Great tip, thanks! I’ve been hunting for the hot spots on that grill :)
I have the masterbuilt too. Its a smoking beast so far. I use little tumbleweed fire starters and you just shove them in the holder, light and walk away. They work great. Just curious as to why you cooked the pork on the top rack instead of the cast iron lower rack?
I'm not the guy who did the video, but I cook on the top rack because there is better smoke penetration and the smoke can really envelop the meat. Plus the advantage over the pellet is you can place a drip pan to not only keep the smoker cleaner, but also to catch the drippings. Lots of flavor there that just goes into the grease trap otherwise. He didn't do that, but it's why I do it.
@@TheJoshualincoln thanks for the info. I'll definitely be trying out the upper rack for my next pork butt
Sorry for the late reply, busy and rough week for the family!
I Like to use the top rack if possible, mostly to keep it as far away from the heat source as possible. I have had great luck so far smoking on the top rack! And Joshua is right about the water pan. That can also make a great thermal barrier, and a flavor catcher :)
Great video and comparrisy, excellent work on the head to hrad
Maybe if you're going to do a comparison like this and use wood infused charcoal, then maybe you should have used Pit Boss charcoal pellets?
Great idea!
Before I open the lid on the pit boss, I lower the temp on the dial then when I shut it i set it back.
I typically do that too, a neat little work around!
I learned that trick from you brother
Good idea, I'll do the same moving forward.
Hey nice job,, thanks for your time..
Thanks brother!
Look fantastic Steve....The mustard just kills it for me....tried it a couple times, both times added a distinct bitterness. I found a dry brine give you a nice sticky surface for your rub, but that's just my experience
Dang I always have great luck with mustard! Either way, I appreciate it brother!
dry brine??? you mean dry rub? there is no such thing as a "dry brine"
@@polie67 unfortunately you're wrong. The process of dry brining is the same as wet burning but without water. To draw moisture to the surface and provide a pellicle. Dry rubs are a seasoning and flavoring technique which is much different.
@@2AChef-n-BBQ unfortunately you are incorrect. you cannot have a dry brine. A brine ALWAYS uses water.
@@polie67 here George, let a chef educate you. ...... "Dry brining, also known as salting, simply means rubbing the meat down with salt, letting it rest in the refrigerator for 24 to 72 hours, and then roasting it. The salt changes the protein structure in the meat, causing it to release moisture."
Directly from my Culinary School text....circa 1992 when I graduated. One of many techniques used in preparing and in some types of aging also. Thus goes back to the first publishing of Escoffier in the esrly 1900's. You are mis-informed.... Also, in wet brining, you DO NOT always use water!!! You can use juices, wine, oils as long as the Salinity of the solution is above 7% total.
Good review man I'm really intrigued in the masterbuilt. Using that much mesquite im guessing you're from texas like me lol
haha Im from arizona, but Mesquite trees grow like a weed out here. I have a bunch of mesquite logs for my stick burner just from landscaping lol!
@@MrBigKidyea that's all that grows in west texas so I know what you mean lol they're ugly but at least they mean smoking wood in abundance
Wow they both look delicious!
Thank you brother!!
I’d eat either one, both looked great 👍. Thanks for the review.
Thank you very much! I appreciate that!
Great Video. I love the idea of the MasterBuilt.Just curious , I have read a lot of reviews about the MasterBuilt that complain about failed switches , Fans, Control switches . Have you had any problems like that?
I haven’t had any switch or device failure yet. The upper hopper lid switch is a little warped from the heat. Possibly a seal issue? But it has been working just great! Thanks for watching!
Just stumbled upon this channel. Great job! Did have a question...how would the shoulder turn out if it was put on the bottom grate instead of the shelf?
Thank you, I’m glad you stopped by!
I don’t think there would be a huge difference, however smoking the shoulder on the rack above gives me the ability to throw a pan under it to catch the drippings, or use as a water pan
@@MrBigKid Is there much of a temp difference between the bottom grate and the shelf?
can you get the same smoke flavor as the stick burner. It seems like pellet smokers dot give the same smoke as a stick burner
Love what you are doing but one question. Why wouldn’t you combine your spices into one rub and then apply it?
I definitely could do that. Most times I kind of “wing” it and figure out what I want to apply.
One less dish to clean I guess :)
If you didn’t have a smoker yet, like me. Currently using a Weber but do want a smoker, which route would you go with the knowledge you have now?
Would it be easier to use a chimney to start the coals then pour them in then add new coals over them? I'm thinking of getting the 560 gravity charcoal grill to replace my 25 year old 22" weber kettle grill, and my 14" weber mountain smoker
No wouldn’t be easier, and would take longer. Open the 2 doors, take the chokers out and light 1 or 2 fire starters and you’ll have it ready to go in a couple minutes. Just be sure to clean the charcoal grate out between cooks or you might have trouble getting it to start heating.
I bought the pellet Bbq and the the bag of pellets they have a lot of pellets that are to long and they get jamed and burn out your pellet BBQ I all so bought a master smoker and the secend time i BBQ the pellets got jamed and destroy my brand new smokes .The pellet company is destroying the products .
From looks Masterbuilt hands down. Can't comment on taste.
Like these comparisons. I have a yoder 640, and a weber kettle with SNS. I imagine the smoke flavor is about the same weber vs masterfully.
Honestly, its such a subtle difference for me, I end up using the yoder more for convenience
Thank you! The pellet it’s definitely more convenient! We still use the pit boss a ton, even though the Masterbuilt is ol the new toy!
I am very hungry now
Which one is easier to clean and maintain?
If I ever bought a pellet smoker, id be perpetually chasing an end result I could never achieve.
Deep..and very true
Thumbs up!
When you cooked using the Masterbuilt, did you add wood chunks in the ash bin? Or was it just the wood chips in the hopper?
Just wood chips in the hopper.. however the ash bin is a very interesting idea!
Good Video💪🏽
Thank you!
Great video, where did you get those shades what are they???
Thank you very much! The shades I’m wearing are the Oakley Holbrook model :) love me some oakleys!
The Masterbuilt is so obviously much more moist! Since neither used a water container that's doubly impressive. Also charcoal smoke clearly has more depth of smoke penetration. I admit a bias because I have found much better and more varied smoking woods than pellets. This was good, furthering my expectation to buy Masterbuilt, but I DO think a FAIRER comparison would be without so much seasoning and glaze--just simple salt and pepper would have kept all other factors neutral. ALSO your comment about burning fuel more with the charcoal does not take into effect that with lump or even briquettes you have more air SPACE between the fuel pieces than with the pellets where there is virtually none. The only real way to measure would be by weight before and after, and even then, using the pellets for BOTH the heat source AND the smoke flavor diminishes the effectiveness of both.
Looking to upgrade from my electric smoker to something else getting ideas.
These are both great upgrade options!
I don't see any smoke from the masterbuilt?
Another thing to consider is the cost of fuel. The MB wins out plus has less waste of fuel.
Ummm? I have a 560 and it guzzles charcoal. A hopper fully loaded with 16lbs of briquettes won’t finish a 12 hour 250f smoke without adding more. I love my MB but it’s very far from fuel efficient lol.
@@Bigheadedwon Interesting. I can smoke for 8 hours and only use 12 lbs of charcoal briquettes. However, I do drop in a few large chunks of coal that allows the briquettes to burn more efficiently, slowly.
I forgot to mention I use Kingsford Professional briquettes for all my smokes. 👍🏼
I have the 1050 and it is really good on charcoal. A whole briskit used a full chute. 40 burgers, lotta hotdogs, brats, jalapeño poppers used a half chute.
BBQ and weapons I'm sold lol
Im thrilled to have you on board!!
do a cpl of steaks , good 1 to 1.5 inter ribeye .. 600deg
@@starmc26 which one ? the pit boss? I dont have one of them but I do have a masterbuilt560 I do steaks all the time and yes, if its not cleaned after a long smoke ( anything w drippings n fat) it will flair up.. but so will anything at that temp when there is fuel (fat/grease) to be burned .. I too had my first flare up on the 4th , did burgers on the 3rd, ribs on the 4th and cranked it up to sear a steak with out cleaning the pan out first.. now I know haha
@@Savannahjbo You could easily put a drip pan on your cast iron grate
at what temp did you pull the masterbuilt pork? 190+?
Masterbuilt probe read 188, but my thermometer was around 193ish
what about propane smoker?
I've actually never tried a propane smoker before, but have eaten some great food smoked by one!
You are not supposed to stick the wood in the hopper of a gravity fed smoker. The wood goes in the ash pan. When the charcoal drops down it will smolder the wood set in the pan
you can mix wood chunks in the hopper with your charcoal, so long as you don’t add more than 1.5 pounds of it. I prefer to add some to the ash pan and mix some wood chunks in with the charcoal.
The instructions that come with the smoker says you can
How about doing same with some thick ribeyes
Nice reverse seared ribeyes... I like it!
Those are roasts.. should.of let them cook longer.. they look tough.. the bone is supposed to pull out with no meat attached.. that aint no carolina que
Owned them all except for a stick burner. Pellet is the best tasting food so far.
I do love my pellet!
Hi
Hello!
Use briquets in the Masterbuilt, they burn more efficiently and you don't lose any through the grates. If you try Kingsford Pro briquets you will use almost half of what you normally do, because of their burn temp. Lump=bad, briquet=better, Kingsford Pro briquets=party time lol
I don't agree with you at all. You were cutting on the Masterbuilt before you started them. You were extremely biased. You made it sound like it was so hard to start the Masterbuilt. Kept saying the pit boss meat looked better during whole video and so on and so on. Yeah. Biased all the way. Many are getting rid of there pitboss pettet smokers, for a Masterbuilt bc of the flavor and you can also grill on it too. They also complain that the pellets don't give much flavor. You don't deserve any sponsorships of any kind with bias videos like this.
Lol.. well that’s a mouthful.
Considering I literally said the meat and bark were better from the Masterbuilt, and that I love the charcoal flavor... you can assign any bias you want to my videos.
As mentioned many times in all of my other comparison videos, the Masterbuilt yields better flavor and has better temp control over the pellet grill, and the pellet grill has a better searing ability and is a bit easier.
No need to be so offended, and I wasn’t knocking on the Masterbuilt at all.
Yes, you must manually start a fire in the Masterbuilt, and you can simply turn a dial on the pellet grill.
When did I say the pit boss meat looked better? You can’t complain about stuff you create there bud.
Yikes lmao, it's going to be ok man it's just backyard bbq. Take a couple deep breaths.
@@MrBigKid Both looked great IMO, however I thought MB was supposed to be better at searing. GIven it can get up to 700F ?
Nice troll.